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Tried freezing soup in individual portions, total game changer for lunches
I finally got tired of eating the same chili for 5 days straight, so last Sunday I made a big pot and froze it in those silicone muffin cups. Each one is about a cup, so I just pop two into a bag and grab them for work. It took maybe 20 extra minutes to portion out, but now I've got like 12 lunches ready for the next few weeks. Has anyone else tried this with stew or curry, or does it get too watery when you reheat it?
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jake6382mo ago
Did you catch that episode of that cooking show where they tested freezing curries and found coconut milk separates when it thaws? I tried it with a Thai green curry once and it got kinda grainy, but the flavor was still good. The trick that worked for me was adding a splash of fresh coconut milk or cream after reheating to bring the texture back. Stews with potatoes seem to hold up way better than anything with dairy in it, so your chili probably froze like a champ.
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